1. Put the flour, icing sugar, almond powder and salt into a bowl of food processor and process to combine. ( I used hand whisk )

2. Put the butter into the bowl, and process until combine. Pour the egg into the bowl.

3. Process until dough formed. Remove from the food processor bowl , and press into a ball.

4. Cover with plastic wrap and refrigerate for 30 minutes.

5. For the filling : Put the eggs, butter, salt, lemon juice and lemon zest into a bowl.

6. Place the bowl over a saucepan with simmering water (boil the water, then reduce the heat to simmer). Whisk all the time.

7. The mixture will combine and thicken, the temperature is about 80C. Remove from the heat and place plastic wrap directly over the filling.

8. Roll the pastry and divide it into small ball .Line into 7.5 cm small tart pans. Refrigerate for 15-30 minutes.

9. Preheat the oven to 180c . Bake the pastry for 18 minutes.

10. Remove from the oven, pour the filling into the pastry shell, return to the oven and bake for 2 minutes. Take the pastry out of the oven, let it cool a bit then remove the lemon tart from the pans.